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When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).
Measure pastry ingredients carefully. Too much liquid makes dough soggy, too much flour makes dough tough, and too much shortening makes dough greasy and crumbly.
Chill pastry, covered, for up to 12 hours. This makes it easier to handle and keeps it from shrinking during baking.
Pizza dough can be made ahead and stored in the refrigerator for 3 days or in the freezer for 1 month. Prebaked crusts can also be stored in the freezer.